Tag Archives: vegan

Carrot Fennel Ginger Sesame Salad

1 Mar

Well, that’s pretty much all the ingredients right there in the headline.  This salad was pretty fantastic.  Super-light, lotsa flavor, freshness, and crunchies.

Start by peeling carrots, discarding carrot peels into next week’s Le Stock, and cutting carrots into matchsticks.  For some reason, my mandoline wouldn’t matchstick-ify the carrots, so instead I spent some quality time compulsively slicing the little orange bastards into perfect. little. matchsticks.

Oh this?  It took but a fortnight.

Oh this? It took but a fortnight.

 

 

 

 

 

 

 

 

 

I used two big, beefy carrots.  I also had some fennel, so I diced about 3/4 cup.  And there was one green onion, finely sliced.  But if I had more, I would have probably used three green onions.

For the sauce, I microplaned about an inch of ginger.  I LOVE ginger.  I mean loooooooove.  I like my ginger-foods to burn on their way down.  So if you’re less gingery than me, maybe just add a half  inch of ginger.  The rest of the sauce is just a teaspoon of sesame oil and a table spoon of rice wine vinegar.  And a pinch salt & pepper.

Special Sauce

Special Sauce

 

 

 

 

 

 

 

 

Tossed everything together, and called it “salad”.  Yes I did.

It's out of focus because obviously this salad belongs on a daytime drama, what with my unrequited love of ginger and all.

It's out of focus because obviously this salad belongs on a daytime drama, what with my unrequited love of ginger and all.

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Proprietary CSA Veg Scraps Stock

27 Feb

Another week, another stock.  This one was loaded with aromatics and turned out very rich.

One week's worth of frozen vegetable scraps

One week's worth of frozen vegetable scraps

 

 

 

 

 

 

 

 

 

 

 

Let’s see….what’s in here?  Green onion roots, carrot skins, radish butts, turnip whiskers, fennel chunks, and dried-up rosemary, and ginger.

Mmmmmm scrappy

Mmmmmm scrappy

 

 

 

 

 

 

 

 

 

 

Add water and a pinch of salt, and you get Hot Vegetable Water.  One hour later, it’s “stock”.

Hot Vegetable Water

Hot Vegetable Water

Voila!  Le Stock!

Voila! Le Stock!

 

 

 

 

 

 

 

 

 

 

 

Bucket 'o Stock

Bucket 'o Stock

Aaaaand into a container you go.

 

Scarlet Turnips and Watermelon Radishes: The Harissa Treatment

21 Feb

My friend Maya’s family is of Tunisian origin, and dinners at their house include a glorious parade of vegetables slathered in harissa and served with couscous.  She recommended I try the harissa treatment on my scarlet turnips and watermelon radishes this week, and the result was freaking delicious.

First I had to find harissa, which is a chili-tomato paste that comes in tiny, adorable cans.  I posted a question to Chowhound about where to find this stuff around these parts, and the Chowhounders located every harissa retailer in New England.  Amazing.

That radish has Whiskers of Doom

That radish has Whiskers of Doom. But look how tiny the can of harissa is! Kawaiiii!

The plan was to cut up raw turnips and radishes, slather with harissa, lemon, and olive oil, and eat it with couscous.  I doctored the couscous by cooking it in my Proprietary CSA Veg Scraps Stock and adding a little minced red onion, and some marinated olives on the side.

Watermelon radish and scarlet turnip - EXPOSED!!

Watermelon radish and scarlet turnip - EXPOSED!!

So here’s what they look like inside.  Pretty!!  The watermelon radish has pale green skin and a ring of fuchsia on the inside.  It has that pleasant sinus-clearing effect, but is pretty mild as far as radishes go.

The turnip is purple on the outside and white with purple flecks on the inside.  I was surprised by how sweet it tasted. Nobody told me turnips were kinda sweet!

Oh and I put those whiskery roots in my Future Proprietary CSA Veg Scraps Stock container in the freezer.

Turnip chunks

Turnip chunks

I used just one large turnip, and cut it into approx inch-long chunks.  The watermelon radishes were too pretty to cut into chunks, so I sliced them instead.  Then I combined them, which was maybe not the best aesthetic choice.

Looks like a psychedelic kiwi, tastes like a radish.

Looks like a psychedelic kiwi, tastes like a radish.

After the slicing, chunking, and couscous cooking, I tossed the radishes and turnips with about 2 tablespoons of harissa, juice of 1/2 lemon, and a table spoon of olive oil. You can dial up or down the harissa according to your spiciness preferences.

Radishes, turnips, harissa, couscous

Finished product. Could have been prettier, but not tastier.

Ta-da! Here, you’re looking at couscous, radishes & turnips in harissa with lemon, some olives, and some leftover roasted chicken.  Dinner was rad.  Can’t wait to make the radishes and turnips again, but next time I’ll make them separately.